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Tomato bruschetta

20 min, 15 active4 servings256 kcal per servingEasy
Tomato bruschetta
Example photo: Missvain · CC BY 4.0 · Wikimedia Commons

Tomato bruschetta comes from Italy, where it is made with simple country bread and the ripest tomatoes available. The bread is toasted on a grill, in a pan or in the oven, rubbed with a garlic clove and topped with tomatoes, basil and olive oil. The contrast of warm, crunchy toast and cool, fragrant tomatoes is what makes it so good. It takes twenty minutes and works as a party snack or a light summer supper.

Method

Tap a step to mark it done.

  1. Halve the tomatoes, scoop out the watery seeds and finely dice the flesh into 0.5 to 1 cm pieces.

  2. Put the tomatoes in a bowl with 1 finely chopped garlic clove, 2 tablespoons of olive oil, salt and pepper. Stir and leave for 10 minutes for the juices to develop.

  3. Cut the bread into slices about 1.5 cm thick and drizzle with the remaining oil.

  4. Toast in a dry griddle pan or frying pan for 2 minutes per side until golden with char lines. Alternatively, toast in the oven at 200°C for 5 to 6 minutes.

  5. Straight away, rub one side of each hot slice with a cut garlic clove.

  6. Tear the basil into the tomatoes. Spoon the topping onto the bread, leaving most of the liquid behind, and serve at once.

Tips for success

  • Top the bread only just before serving or it will go soggy.
  • Remove the tomato seeds; extra juice makes wet bruschetta.
  • Rub the garlic on while the toast is hot, as the crisp surface acts like a grater.
  • Avoid soft enriched bread; it cannot hold the topping.

Serving and storage

Serve immediately while the bread is warm and crisp. Great as an aperitivo snack, alongside soup or with cheese and olives.

Assembled bruschetta does not keep. The tomato topping keeps in the fridge for a day, and the toasted bread in a bag for 2 days.

Variations

  • Add a slice of mozzarella under the tomatoes.
  • Finish with a few drops of balsamic vinegar.
  • Spread the toast with mashed avocado before adding the tomatoes.

Calories and macros

Per serving (about 176 g):

256kcal
6protein, g
10.8fat, g
33.6carbs, g

Per 100 g: 145 kcal, P 3.4, F 6.1, C 19.1. An estimate based on average ingredient values. Your daily calories ›

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Frequently asked questions

What bread is best for bruschetta?

Ciabatta, baguette or rustic country bread with a firm crumb and crisp crust. Day-old bread is ideal because it absorbs less juice. Soft sandwich bread goes soggy too quickly.

Can I toast the bread in the oven?

Yes. Lay the slices on a tray, drizzle with oil and bake at 200°C for 5 to 6 minutes until golden. A griddle pan, a dry frying pan or a toaster also work.

Can bruschetta be made ahead?

You can prepare the toast and the topping in advance, but only combine them right before serving. Keep the topping chilled and add the basil last, otherwise the bread goes soggy and the basil darkens.